3 Ingredient Chocolate Mint Fudge is a creamy, decadent, EASY microwave fudge recipe you can make in about 5 minutes. Perfect for Christmas goodie trays, last-minute holiday gifts, or St. Patrick's Day.
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With just 3 simple ingredients, 5 minutes, and a microwave, you can make smooth, decadent peppermint chocolate fudge with a festive mint chocolate topping.
The mild mint flavor pairs perfectly with the rich chocolate for a delicious, decadent peppermint fudge that also looks pretty enough for a featured spot on your goodie trays with the Mexican Wedding Cookies, Peanut Butter Balls, Coconut Balls, and Homemade Lofthouse Cookies.
And if you're ready to try different flavors of delicious fudge you can make in the microwave, check out my recipes for 2-Ingredient Dark Chocolate Fudge, Two-Tone Cranberry Pecan Fudge, and Peanut Butter Fudge.
You're Going to Love This
- Super fast and easy 3-ingredient microwave fudge -- no candy thermometer, no double boiler, no marshmallow fluff
- Perfect treat for the holiday season, St. Patrick's Day, or any time of year
- Easy chocolate mint dessert you can make in just a few minutes
- Great homemade holiday gift for mint lovers
Ingredients
Dark chocolate chips. You can use semisweet chocolate chips, milk chocolate chips, or a combination of a few different types of chocolate. Since there are so few ingredients, use good quality chocolate.
Andes baking chips. I use Andes Creme de Menthe Baking Chips, which are chopped up Andes Mints. You can also chop up your own Andes Mints or use mint chocolate baking chips.
Sweetened condensed milk. One 14-ounce can of sweetened condensed milk turns melted chocolate into rich, decadent, creamy fudge.
Optional Ingredients:
Salt. A little bit of salt, about ½ teaspoon, enhances the rest of the flavors of the fudge.
Vanilla extract. Add a splash of vanilla or even a few drops of peppermint extract to enhance the chocolate flavor even further!
Topping ideas. Try crushed peppermints or candy canes or broken mint Oreo cookies instead of, or in addition to, the Andes mint chocolate chips.
How to Make Mint Chocolate Fudge: Step-by-step Instructions
Step 1: Place the chocolate chips, Andes baking chips, and sweetened condensed milk in a large microwave-safe bowl.
Microwave in 30-second intervals, stirring after each one, until smooth and creamy. Do not boil.
Step 2: Use a butter knife or offset spatula to evenly spread the chocolate mixture into an 8 or 9 inch square pan lined with parchment paper or aluminum foil sprayed with nonstick cooking spray.
Step 3: Immediately sprinkle more Andes mints on top of the fudge and gently press them into the fudge.
Cover with aluminum foil or plastic wrap and chill in the refrigerator for at least a couple of hours to set.
Step 4: Before cutting the fudge, remove it from the refrigerator for 5-10 minutes to make it easier to cut and keep it from splintering.
Use a sharp knife to cut the fudge into small pieces, wiping the blade between cuts, if necessary.
Expert Tips
- To keep parchment paper from slipping around the pan, brush the sides of the pan with a little butter first.
- Add the Andes mint chocolate chips to the top of the fudge mixture while it's still soft.
- For fudge squares with clean edges, cut fudge that's been chilled in the refrigerator for a few hours
Recipe FAQs
Chill chocolate mint fudge for a few hours to let it completely cool and firm up so it's easier to cut. Take it out of the fridge for 5-10 minutes before cutting to keep it from cracking.
Remove the fudge from the pan and place it on a cutting board. For perfectly square cubes of fudge, use a sharp knife to trim off the uneven edges. If it is difficult to cut, warm the blade under hot water.
Measure out your squares and lightly score the fudge horizontally and vertically. Cut the fudge into even strips, wiping the blade between cuts. Line up the strips and cut them one or two at a time into equally sized small squares.
Store fudge in an airtight container at room temperature for 1-2 weeks or in the refrigerator for 2-3 weeks.
Yes. Homemade fudge freezes really well. Wrap it in wax paper and again in foil, then place it in a freezer bag. Freeze it for up to 3 months.
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📖 Recipe
3 Ingredient Chocolate Mint Fudge
Ingredients
- 2 ½ cups dark chocolate chips
- 1 cup Andes baking chips, divided
- 14 ounces sweetened condensed milk
Instructions
- Line an 8 or 9 inch square baking pan with parchment paper or aluminum foil sprayed with nonstick cooking spray.
- Place the chocolate chips, ½ cup Andes baking chips, and sweetened condensed milk in a large microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring after each one, until the melted chocolate and condensed milk mixture is smooth, and creamy. Do not boil.
- Pour and evenly spread the fudge mixture into the prepared pan. Immediately sprinkle ½ cup of Andes mint baking chips on top of the fudge and gently press them into the fudge.
- Cover with aluminum foil and chill in the refrigerator for at least a couple of hours, up to overnight, to set.
- Before cutting, remove fudge from the refrigerator for 5-10 minutes to make it easier to cut and keep it from splintering. Use a sharp knife to cut the fudge into small squares, wiping the blade between cuts, if necessary.
Notes
- To keep parchment paper from slipping around the pan, brush the sides of the pan with a little butter first.
- Add the Andes mint chocolate chips to the top of the fudge mixture while it's still soft.
- For fudge squares with clean edges, cut fudge that's been chilled in the refrigerator for a few hours.
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